This day reminded me of Christmas Day, you know those days you feel like all you do is eat. Today I spent the day down the coast eating. I went out for breakfast, had coco whip in between & then an amazing seafood feast for lunch. I came home feeling full, sleepy & pretty sure that I was just going to by-pass dinner…. Thennnn I felt the urge to make ice cream, because there is always a separate stomach compartment for ice cream right? Well my stomach has that compartment, and one for sweet potato chips, I can put away A LOT of those things. So damn delicious. Anyone who tells you you can’t over-eat healthy food is a goddamn liar.
You can choose your own adventure with this ice cream a bit and swap the almond butter for a different type of nut butter. Cashew butter will give it a much more neutral flavour and something like peanut butter is going to give you a stronger flavour. Do what you want. Add in some of the optional extras, or don’t.
400ml coconut cream (full fat)
3/4 cup almond butter 1/3- 1/2 cup maple syrup/ rice malt syrup (depending on how sweet you like it) Plus a few extra tbs maple syrup to drizzle 1 vanilla pod, scraped (or 1 tsp extract)
Optional- Cacao nibs Shredded coconut Goji berries Dark chocolate Few shots of espresso
This can be done without an ice cream maker, it will just require a bit more patience and you’ll need to let it thaw a little before you try & scoop it out. I used an ice cream maker because it’s there so I might as well. So, grab all the ingredients (not the optional extras) and blend them together in your food processor or blender until smooth. Pour into your ice cream maker and let it do it’s thing. You can either eat it as soft serve straight from the ice cream maker or pop it in the freezer to set a little harder. If you are not using an ice cream maker, pour it into a container with a lid and freeze for 4-6 hours until scoopable. Top with any optional toppings. Enjoy.1